Reviewed: Nov. 15, 2009

I made these tonight, but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome, but I don't really see the need for 2 hours and as much ingredient called for for a side dish. Loved the flavors though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

I also did 1 cup of each...oh man were they yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ITRY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

I made these to take to a New Year's Eve dinner with friends who made a prime rib roast. They were awesome! Will make again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amyndan

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

I halved the recipe and the taste was just not there for me. This recipe seems similar to one of my favorites from a neighbor years ago, but not a replicate. I wanted so much to love this, but kept on having to add more flavor, because it was bland. However, I do recommend trying this and see what you come up with!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

I love this recipe! I didn't have any wine to use so I used Worcestershire Sauce instead. The mushrooms were still wonderful! I received many compliments from my family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

saral

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

We just did not enjoy this dish. There seemed to be a LOT of onion. I used 2 onions about the size of med-sm apples and removed a about half of them after the saute as there were so many. The remaining onions I cut into smaller pieces than whole slices' to make it easier to blend in with the mushrooms. By the time the dish was cooked, the mixture looked a very unappetizing deep red color and tasted quite strong although I used a nice red wine. Everyone ate some but no one took seconds and no one raved about it either - least of all me. I would not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katzma2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

I also used half the wine and broth, doubled the garlic and did the full 90 minutes plus a bit more as guests were late. We had realy good steaks, and the mushrooms were more popular! Thanks for a great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katiemac

Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2008

This is an awsome recipe. I didn't have any thyme so I used rosemary. I also used 1 cup of wine and 1 cup of broth and it came out restaurant worthy. The flavor is outstanding. This was totally worth the time it took to make it! Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

Excellent with steak. I increased the serving amount but still reduced the amount of wine and beef broth and they came out awesome. Definitely will be making again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lifetrooper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

I halved this recipe for two with 8oz mushrooms, but 1/2 of everything else. Because the liquid was 1/2 it cooked down quickly. Very delicious with our McCormick Montreal seasoning!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BEVKN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2008

These are delicious with steak. I followed the recipe exactly except I added a lot less wine and they still turned out wonderfully. These will be a staple with our steak dinners from now on. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

becka2222

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

I love mushrooms and was extremely disappointed in this recipe. I followed others suggestion and used 1 cup wine/1 cup broth. The aroma was amazing, the taste was less than spectacular. I've made much better from other recipes on this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dr. Cyndi

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2007

Very good! There are just two of us so I made 1/2 lb. mushrooms. I followed others' advice and used 1 cup wine and 1 cup broth. The rest I followed as written. I did add a blop of butter to the finished product. My preference. Thank you, Harry! One of the best recipes I have tried on this site!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANTS36

Cooking Level: Expert

Home Town: Lake Forest, Illinois, USA

Living In: Sanibel Island, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2007

YUM!!! I didn't have a ton of time so I took other reviewers advice and used only 1c wine/ 1c broth. It only took a little longer than the steaks on the grill. Can't wait to make this one for company!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2007

I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to go with london broil tonight. Thanks a bunch Harry for a great recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2006

really really good! only used 1c. wine and 1c. beef broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

silence

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2006

I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So, for special events - when you have a lot of time, don't mind the expense and want to truly impress - it's worth it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Rochelle Karina

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hunt Valley, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2006

This was delicious! I make a similar dish increasing the amount of mushrooms to two pounds and using vermouth and beef boullion in place of the red wine and broth. I usually only use one or two cups of wine and add a little more butter too. It's a very flexible recipe and is wonderfully delicious no matter how much it's adjusted. (I am a mushroom freak--can you tell? Yum!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2006

The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the mushroom amount. There are not any left now :-(

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

TKDKat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Wine Soaked Mushrooms

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!